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How To Bake Mango Cheesecake

For me, September means my birthday, kids going back to school, and the transition into my favorite season, Autumn. Here, near the Blue Ridge Parkway and surrounding, the leaves are unreal. The vibrant foliage makes me feel like Pocahontas singing “Colors of the Wind.” Autumn conjures up the memory of Pumpkin Spice Lattes, spicy baked yummies, and soft fuzzy scarves. Despite happily anticipating Autumn, it’s bittersweet to watch Summer go. No more frolicking in the water and snow cones and slushies galore. So come celebrate the last bits of Summer with me and send it off with a hoooorah!

Ingredients

Graham cracker crumbs

1 1⁄2 Cup (24 tbs)

Sugar

1 1⁄3 Cup (21.33 tbs)

Butter

6 Tablespoon (melted)

Cream cheese

24 Ounce (3 blocks)

Mango puree

1 1⁄2 Cup (24 tbs)

Flour

2 Tablespoon

Vanilla extract

1 Teaspoon

Eggs

4 (room temperature)

Directions

GETTING READY
1. Preheat oven to 350 F.
2. Strain the mango puree through a fine mesh sieve.
3. Wrap a spring form pan from outside with an aluminum foil.
For the crust
4. In a bowl, mix together graham cracker crumbs, sugar and butter.
5. In a spring form pan put the crumb mixture and press in the bottom.

MAKING
6. Bake the crust for 8 minutes and allow to cool completely.
7. In a mixing bowl, cream together cream cheese and vanilla, using an electric beater.
8. Add mango puree and beat well to mix.
9. Add in the sugar, and beat well, add in vanilla, and mix.
10. Sprinkle in the flour and beat well.
11. Add in the eggs, one at a time and blend after each addition.
12. Place the spring form pan into a larger baking dish, and pour the filling over the crust.
13. Fill the baking dish, half way up the sides with hot water to create a water bath.
14. Bake for 55 minutes or until the mixture sets.
15. Remove the cheesecake and to cool completely and refrigerate until chilled.